Pork and Apple Pot Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 931 cal. | (44 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 786 mg | (20 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 30.5 g | |||
| Uric acid | 312 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 800 grams Pork butt
- 2 Apple
- 2 onions
- 2 Tbsps vegetable oil
- 200 milliliters dry white wine
- 150 milliliters Beef broth
- 2 sprigs Sage
- salt
- freshly ground peppers
- 350 grams Puff pastry dough
- 1 egg yolk
Preparation steps
Rinse the meat, pat dry and cut into bite-sized pieces. Peel the apples, quarter, core then cut into pieces. Peel the onions, cut in half then into strips. Heat the oil in a frying pan and sear the meat until browned on all sides. Remove from the pan. Sweat the onions until translucent then deglaze with the wine and broth. Rinse the sage, shake dry, pluck the leaves, set 4 leaves aside for garnish and cut the rest into strips. Add the apples and sage to the onions, simmer for about 5 minutes then season with salt and pepper. Divide between 4 ramekins.
Preheat the oven to 180°C (approximately 350°F) convection.
Lay out the puff pastry and cut out discs slightly larger than the diameter of the ramekins. Place over the ramekins, press the edges to seal and prick the lid several times with a fork. Whisk the egg yolk with 1 tablespoon water, place 1 sage leaf on each lid and brush with the egg wash. Bake until golden brown, about 30 minutes.
Remove from the oven, let cool briefly and serve.
